With a bounty of fresh summer flavours including dill, corn and salmon, this dinner delight proves it's simple to create a sensational meal using the barbecue. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
mixed salad leaves
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
white wine vinegar
Preheat the BBQ to high. Place the butter in a small bowl and allow to come to room temperature. In a medium saucepan, add the water and vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, roughly chop the dill. Zest the lemon to get a generous pinch, then thinly slice into rounds. Cut the corn cob in half. Thinly slice the cucumber into rounds. Finely chop the parsley leaves. In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season with salt and pepper. Add the cucumber and mixed salad leaves and set aside. Add the Dijon mustard to the butter and use a fork to combine.
Cut a large (40cm) square of foil, in the centre of the square add 1/2 the lemon slices and top with a piece of salmon. Season with salt and pepper. Fold to create a parcel and pinch the corners to seal. Repeat with the remaining salmon. When the BBQ is hot, add the salmon parcels and grill until cooked, 10-15 minutes. TIP: Placing lemon slices below the salmon stops it sticking to the foil! NO BBQ? Preheat the oven to 200°C/180°C fan- forced. Place the salmon parcels on a baking tray and bake until cooked through, 12-15 minutes.
Meanwhile, add the corn to the BBQ and grill, turning, until charred all over, 10-15 minutes. NO BBQ? Boil a kettle of water. Add the boiling water to a saucepan and bring to the boil. Add the corn and until tender and bright yellow, 5 minutes. Drain.
Toss the cucumber salad. Add the parsley, lemon zest and a good drizzle of olive oil to the rice. Season to taste.
Unwrap the salmon. Bring everything to the table to serve. Top the charred corn cobs with the Dijon butter. Help yourself to the Scandi-style lemon and dill salmon, Dijon charred corn cobs, cucumber salad, rice salad and garlic aioli.